Sugar-Free Creamy Vegan Vanilla Ice Cream
Indulge in the luxuriously smooth and guilt-free delight of Sugar-Free Creamy Vegan Vanilla Ice Cream—a perfect treat for hot summer days or whenever a sweet craving strikes. This dairy-free dessert combines the rich creaminess of soaked cashews, full-fat coconut milk, and the subtle nutty undertones of unsweetened almond milk to create an irresistibly luscious base. Enhanced with fragrant vanilla extract and vanilla bean paste, this no-sugar-added recipe gets its gentle sweetness from natural liquid stevia, making it a wholesome option for those watching their sugar intake. Whether churned in an ice cream maker or frozen using a simple no-churn method, this vegan vanilla ice cream is easy to prepare and boasts a silky texture and indulgent flavor. Serve it solo, with fresh berries, or alongside your favorite vegan desserts for a sweet finale everyone will savor. Perfect for vegans, those on a low-sugar diet, or anyone in search of a creamy frozen treat, this recipe is a must-try!
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Ingredients
- 1 cup raw cashews
- 1.5 cups unsweetened almond milk
- 1 cup full-fat coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 10 drops liquid stevia
- 1 pinch of salt
Directions
Step 1
Start by soaking the raw cashews in water for at least 4 hours or overnight. Drain and rinse the cashews before using.
Step 2
Add the soaked cashews, unsweetened almond milk, and coconut milk to a high-speed blender. Blend on high until completely smooth and creamy.
Step 3
Add the vanilla extract, vanilla bean paste, liquid stevia, and a pinch of salt to the blender. Blend again until all ingredients are well combined.
Step 4
Taste the mixture and adjust sweetness if desired by adding more liquid stevia.
Step 5
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Usually, this takes about 20-25 minutes until the ice cream reaches the desired consistency.
Step 6
If you do not have an ice cream maker, pour the mixture into a shallow container and freeze. Stir the mixture every 30 minutes until it sets to avoid ice crystal formation, about 3-4 hours.
Step 7
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Step 8
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly and serve chilled.
Nutrition Facts
| Serving size | (732.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1277.8 |
| Total Fat 111.0g | 0% |
| Saturated Fat 60.0g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 409.5mg | 0% |
| Total Carbohydrate 57.1g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 19.9g | |
| Protein 28.6g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 712.4mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 1525.1mg | 0% |
Source of Calories